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3:13 pm
September 10, 2011
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So far, I have made yogurt 3 times. #1: I used whole milk and plain yogurt for starter; I did the 180/110 thing; stirred in starter; poured into Crock Pot preheated on High; wrapped Crock Pot in 2 bath towels & placed in oven (I had preheated oven to lowest temp, turned it off & turned on interior light when yogurt was placed inside); left in oven the requisite number of hours. This yogurt turned out really well, but I don't want that amount of fat in my diet. #2 & #3 I used 2% milk, non-fat dry milk (for thickening & mixed in with cold milk) & non-fat Greek yogurt for starter; all other steps are identical to #1. The finished products looked nice and smooth. Yogurt was removed from the Crock Pot and placed in 2 quart-size plastic containers. Once the yogurt was cold and I went to use it, both #2 and #3 looked and tasted similar to small-curd cottage cheese. It's not bad, but it's not good, either. This is the protein in my evening meal, so it's not very appetizing.
Does anyone have a suggestion as to what I may have done wrong – if anything? Thanks for any help there is out there.
3:35 pm
February 10, 2009
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First of all, welcome hikerpat! 
For now, since it'd be a shame to waste what you have made, if it were me, I'd push the lumpy stuff through a regular strainer to get it a smoother texture for now. (assuming that aside from the texture, it tastes good enough that you want to save it)
I love Greek Yogurt, nice and tangy, but since that's one of the things you changed, for the next batch I'd try using a different yogurt for starter. I've heard lots of people have better luck with 2% milk than with whole milk, so I'm not sure that the milk is the problem.
Whenever I have a problem with any recipe that I've had good luck with before, I try to figure out which things I've used before, and which may be different. If there are more than one things that are different, try to narrow them down so you're only changing one thing at a time.
3:43 pm
May 14, 2011
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Did you strain it in a cheese cloth at all? Other than that all I can think of to add some calcium chloride to the milk. I'm sure others with more experience will have more suggestions. If you haven't already I suggest you check out http://www.cheesemaking.com there's lots of good information on that site. Good Luck.
11:31 pm
January 2, 2011
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I think the Greek yogurt might be your culprit. I use 1% or 2% milk along with about 3/4 – 1 c. of powdered milk to make my yogurt & haven't had a curd issue. I do use a plain yogurt starter & not Greek yogurt. Don't give up!
11:35 pm
November 11, 2010
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If it's just the texture, you can strain it through muslin and/or stir it well after you strain it. Stirring improves the texture of the drained greek type yogurt. If you want a different starter, you might try the Y5 from New England Cheesemaking. It seems to be a sweeter type. I just made a batch from 2% milk using that and I don't notice much tangy-ness at all.
5:19 am
September 16, 2010
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I use starter ABY-2C from Dairy Connection which makes a mild, thick yogurt. I use whole goats milk and I didn't want to add powdered milk. This makes a nice thick greek-style yogurt for me. My yogurt maker (which seems really hot to me) also seems to make a thicker yogurt than when I put a pint jar in a cooler of warm water to incubate.
6:26 am
December 27, 2008
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I usually use yogurt as starter, plain balkan style since it's my favourite, but have used other types and brands, as well as actual starter from the health food store. I usually use 2% milk, have used all powdered with water and have used whole milk, with or without powdered and/or gelatine. I've made yogurt for about 30 years with all kinds of recipes. It does occasionally come out gritty when I all the powdered milk and/or gelatine after it has cooled down and add other things when it's cool, without dissolving them properly. I don't believe I have ever had it look like cottage cheese or separate but I have always used a yogurt maker to maintain the proper temperature. Perhaps it's the temp that's the problem? Try wrapping your container with towels or setting it in a little insulated cooler, maybe in the oven.
8:55 am
October 17, 2008
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Yes, 2% with a thickener is definitely not as good as whole milk, but you just have to find that thickener that works well for you that you like. I mix the powdered milk into the milk after it comes back down to 110, it all dissolves. I don't see where that would make a difference, since you're heating the cold milk up. It may be the powdered milk that's coming through and you just don't like it!
How many hours did you let it incubate for? Is it too tangy with clumps? It may be sitting for too long incubating. ???
9:15 am
May 6, 2010
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I have used Dannon plain yogurt as my starter and I've also used both 1% and 2% milk. As far as thickening, I have used both powdered milk and unflavored gelatin and have had good results with both. You get a little bit firmer end product when using the gelatin. I usually let mine sit for about eight hours and I get a milder yogurt. If I forget and let it go longer, it gets a little bit too tangy for my kids.
9:32 am
October 31, 2010
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Hiker -
When I've had the problem you're describing it has been because the temperatures got too high during the incubation period. Based on what you wrote, these are the things I would do:
-I would NOT heat your crock pot on high temperature before putting in the milk. If you want to pre-heat the crock, you might try just putting hot water into it as well as setting it into a sink of hot water to soak for a bit. This way it gets warmed up but doesn't get too hot.
-Sounds like you're already using a thermometer in your milk to be sure temp is not too high before putting in the culture.
-Be sure to use a thermometer in your oven to monitor the temperature inside during incubation. For me, when I was using the oven method, the biggest problem was that my oven temp got above what it should and was hard to regulate.
***********************************
Food for thought…
Because I was having problems w/ keeping consistent temperature using the oven, I have changed my incubating process from the oven to a cheap styrofoam cooler that is easy to temperature control. I have a digital "meat thermometer" with the cord and probe to monitor temps on the inside. Here's what I do:
-I make my yogurt in a stainless steel soup pot instead of in crock. It's easier to keep track of temperature since it's thinner walled and temp stays closer to air temp. Could also use glass jars, etc…or even still use the crock…whatever size/container you like that will still fit in the cooler.
-After the starter culture is in, I put the pot into a large styrofoam cooler in which I've place two- 1/2 Gal canning jars that are filled with hot water I've heated on the stove to almost boiling point. (Use quarts or other jars if you don't have gallons…the point here is to have something to heat the space with.)
-I put enough towels in the cooler to keep the jars from touching the yogurt pot. This is important!
-Put the temperature probe inside the cooler then close the lid. I sit the digital base on top of the cooler and I can see the internal temp w/out opening the lid. If it is too hot, I can open the lid momentarily to cool it down. If it drops too low after some time, I can heat water again and put a refreshed "water heater jar" in there.
-If my digital thermometer is out of comission (or if you don't have one) I use a regular thermometer and just check it near the beginning to be sure things aren't too hot; then check it about 4 hours later to be sure the temp is still high enough.
Without using a yogurt maker (or an excalibur dehydrator), this has been the best method I've found to regulate the temperatures and come out w/ a great batch of yogurt! After cooling thoroughly, I also strain mine through cheesecloth to a thickness consistency that I like.
Hope that's helpful!
10:19 am
October 10, 2009
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I have been making crockpot yogurt for a couple of years using whole, 2% andf 1% heated to 180, cooled to 110, add starter culture, cover, wrap, and let sit overnight. Next morning line colander with muslin and drain until the thickness is to my liking. I don't use gelatin or dry milk. The end result is always creamy, thick and smooth. Esy peasy.
6:33 pm
September 10, 2011
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I think what I will do is try to find a 6 oz container of regular yogurt (this is scarce in Knoxville TN – that's why I use Greek yogurt for starter). I'll continue using 2% milk, heat to 180, add non-fat dry milk powder, cool to 110, stir in starter yogurt, add to preheated Crock Pot liner – maybe not so hot next time – wrap in 2 bath towels, put in warm oven but turned off at this point, leave interior light on for a while, then turn it off. I leave the product in the oven for at least 7 hours, then put into 2 1-quart plastic containers w/a little left over.
If I have to go into what Leah's Mom suggested, I just won't bother. I'm desperately trying to save some money, but is it all worth it? My first batch said yes. My house is cold & oven does not hold heat very well but, the towels really keep the heat in. I'll try again. I don't want to have to add strawberry jam to make it palatable – kind of misses the idea of a healthful food.
I am so wonderfully impressed by all the help that miraculously appeared in only 3 days. WOW! Thank you, ladies! I'll try to update, after the next batch.
10:52 pm
November 11, 2010
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FYI – This week I made yogurt in the crock pot for the 1st time. Once it came down to the right temp (112) I added the starter and threw a towel over it. I left to go shopping, but hubby said the temp then ROSE to 131! Shocking. But we are in a new house, (new climate) new milk, new everything, so you just sometimes have to experiment to see what works.
I usually use my oven to incubate yogurt in jars. The pilot light inside and the never-too-cold climate make it work perfectly. Here, weather is so variable and there is no pilot light in the oven, so, back to experimenting.
Keep trying, hikerpat. Just try the simpler methods (there are many) till you find one that works. And, even a yogurt maker bought at a thrift shop is cheaper in the long run.
8:34 am
October 31, 2010
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When I was using the oven method I would turn it on low before I put the yogurt in – just enough to bring it up to temp, then shut it off and let it set from there.
I began putting a desk lamp in the oven (plugged in on the outside, of course) to keep it warm as the oven didn't have an internal light and the pilotlight didn't keep things warm enough. The heat from the light bulb was just right to keep it at the correct temperature. (I think it was a 60 watt but you'd have to experiment.)
Where you do it isn't as important as being sure the temp. doesn't go too high/low. Like MJ says – you just have to figure out how it will work with the equipment you have! 
11:15 am
June 2, 2010
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If you have an Excalibur dehydrator you can make yogurt using that. I just add my culture to the cooled milk, pour into quart mason jars and then sit on the floor of the dehydrator. I turn the temp to 105 degrees and 6-8 hours later, YOGURT!!!
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